White Bean Garlic dip
provided by Sara (WWW board)
6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne
Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU
Saturday, February 23, 2008
Friday, February 22, 2008
Best Ever Chocolate Cake
I actually found this recipe on another blog (Thanks homemade by jill!) It looks really aweomse - not really sure about tryign to make it more WW friendly, but I am gonna give it a try!!
Best Ever Chocolate Cake (via http://www.kraftfoods.com/)
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-o instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip
Preheat oven to 350°F. Grease two 9-inch round baking pans.
Chop 2 of the chocolate squares; set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 min.
Stir in chopped chocolate.
Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 min.
Loosen cakes from sides of pans.
Invert onto racks; gently remove pans.
Cool cakes completely.
This is where I change the recipe. Make chocolate mousse using the recipe below. Chill in refrigerator for at least an hour.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min.
Let stand 15 min. to thicken.
Place one cake layer on serving plate; top with chocolate mousse and second cake layer.
Spread top and side with chocolate frosting.
The frosting turns out wth a ganache type consitancy! I think I need to try this cake!!
Best Ever Chocolate Cake (via http://www.kraftfoods.com/)
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-o instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip
Preheat oven to 350°F. Grease two 9-inch round baking pans.
Chop 2 of the chocolate squares; set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 min.
Stir in chopped chocolate.
Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 min.
Loosen cakes from sides of pans.
Invert onto racks; gently remove pans.
Cool cakes completely.
This is where I change the recipe. Make chocolate mousse using the recipe below. Chill in refrigerator for at least an hour.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min.
Let stand 15 min. to thicken.
Place one cake layer on serving plate; top with chocolate mousse and second cake layer.
Spread top and side with chocolate frosting.
The frosting turns out wth a ganache type consitancy! I think I need to try this cake!!
Chocolate Mousse
Chocolate Mousse (via Alton Brown, Food Network)
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged.
Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine.
Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes.
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged.
Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine.
Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour.
Sunday, February 17, 2008
Breakfast Sausage
If you are eating this on its own (instead of mixed into a recipe) you may want to add a little more salt. You also can substitue chicken or turkey if you don't want to use the pork - again, add a little extra salt.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Monday, February 11, 2008
Hearty Mushroom Meatloaf
Hearty Mushroom Loaf
CDKitchen http://www.cdkitchen.com
4 ounces can mushroom stems and pieces
1/3 cup milk (or as needed)1 egg, beaten
1 1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1 dash pepper
1 1/2 pound lean ground beef
1 1/2 cup soft bread crumbs
2 tablespoons ketchup
1 tablespoon corn syrup
Directions:
Drain mushrooms, reserving liquid; set mushrooms aside.
Add enough milk to mushroom liquid to measure 1/2 cup.
In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms.
Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well.
Shape into a loaf in greased 13x9" baking dish.
Bake, uncovered, at 350F for 1 hour; drain.
Combine ketchup and corn syrup; spoon over loaf.
Bake 15 minutes longer or until meat is no longer pink and meat thermometer reaches 160F.
CDKitchen http://www.cdkitchen.com
4 ounces can mushroom stems and pieces
1/3 cup milk (or as needed)1 egg, beaten
1 1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1 dash pepper
1 1/2 pound lean ground beef
1 1/2 cup soft bread crumbs
2 tablespoons ketchup
1 tablespoon corn syrup
Directions:
Drain mushrooms, reserving liquid; set mushrooms aside.
Add enough milk to mushroom liquid to measure 1/2 cup.
In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms.
Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well.
Shape into a loaf in greased 13x9" baking dish.
Bake, uncovered, at 350F for 1 hour; drain.
Combine ketchup and corn syrup; spoon over loaf.
Bake 15 minutes longer or until meat is no longer pink and meat thermometer reaches 160F.
Toxic Tomatoes
This is definelty a recipe geared towards kids! I can really see my son wanting to make these!
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Fresh Mozzarella Penna Pasta
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
Avocado Truffles
Ok, I have not tried these, but I had to post the recipe because they sound very interesting!!
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Avacado Tomato Melts
Avocado-Tomato Melt
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Thai Chicken Coconut Curry
Thai Chicken Coconut Curry
Serves 4
Ingredients:
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced 1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces defrosted)
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
Directions:
Coat bottom of a skillet with oil and place on stovetop set to medium heat.
Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side.
Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last thirty minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.
Serves 4
Ingredients:
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced 1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces defrosted)
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
Directions:
Coat bottom of a skillet with oil and place on stovetop set to medium heat.
Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side.
Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last thirty minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.
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